Summer Vegetable Succotash

“From Gourmet Magazine”

Ingredients Nutrition

  • 1 lb small yellow-fleshed potato (such as Yukon Gold)
  • 1 tablespoon vegetable oil (preferably corn oil)
  • 14 cup unsalted butter
  • 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
  • 8 ounces baby pattypan squash, trimmed and quartered
  • 8 ounces frozen shelled edamame or 8 ounces baby lima beans, cooked according to package directions and cooled
  • 14 cup finely chopped red onion
  • 14 cup finely chopped fresh chives


  1. Cover potatoes with cold salted water by 1 inch in a large saucepan.
  2. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
  3. Drain and cool, then cut into bite-size pieces.
  4. Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
  5. Transfer to a serving bowl.
  6. Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
  7. Stir in beans and sauté, stirring, until heated through.
  8. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

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